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Creamy Caramels Recipe

I discovered this recipe in a local newspaper several years ago and have made these soft buttery caramels ever since. Everyone asks for the recipe once they have a taste. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels.
-Marcie Wolfe, Williamsburg, Virginia

TOTAL TIME: Prep: 10 min. Cook: 30 min. + coolingYIELD:64 servings

Creamy Caramels Recipe

I discovered this recipe in a local newspaper several years ago and have made these soft buttery caramels ever since. Everyone asks for the recipe once they have a taste. I make them for Christmas, picnics and charity auctions. They are so much better than store-bought caramels.
-Marcie Wolfe, Williamsburg, Virginia

TOTAL TIME: Prep: 10 min. Cook: 30 min. + coolingYIELD:64 servings

Ingredients

1 teaspoon plus 1 cup butter, divided

1 cup sugar

1 cup dark corn syrup

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Directions

1.Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.

2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.

3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

Reviews for Creamy Caramels

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MY REVIEW

ratcmt6 User ID: 2171300240007

Reviewed Dec. 22, 2015

"Love this recipe! Taste like a brand name caramel"

MY REVIEW

valeriegallery User ID: 8612065237109

Reviewed Nov. 10, 2015

"Thanks mbrech119 for the tip on using parchment instead of foil to line the pan . . . worked perfectly! This recipe is great! Never made caramels before. Made this recipe for our wedding anniversary as my husband loves caramels. Used a 1.2 quart copper pot, which will only fit a half recipe--true what they say about the stuff climbing up the sides of the pot as it boils. Took about an hour until they were at the soft-ball stage and about 2 hours to cool enough to cut and wrap. Followed the directions to the letter (except for lining the pan with parchment) and ended up with the most delicious caramels my husband and I ever ate. Will make again for Christmas gifts!"

MY REVIEW

mbrech119 User ID: 8470970230626

Reviewed Aug. 3, 2015

"Fabulous! Line pan w/parchment and you'll never need foil or spray again . .the caramels just slip right off! I usually cook to a degree or two over as I like a slightly darker color and a *bit* more chew. I always double the recipe - perfect for a half jelly roll plan. To speed up the process I also cook medium high until a few degrees off the temp, then turn it down - but you have to stir constantly or scorching happens . .and I scrap my pan, too with no ill effect!"

MY REVIEW

skippy3716 User ID: 8096608217934

Reviewed Jan. 15, 2015Edited Jan. 19, 2015

"My first time making caramels and haven't made any candy in a long time. They were easy to make. The hardest thing was the stirring for me with a sore wrist and shoulder. They turned out better than I expected and very good. I sprinkled with coarse sea salt immediately after pouring into pan to cool."

MY REVIEW

SwtAngel76 User ID: 1060686216337

Reviewed Dec. 29, 2014

"This was my first time to make caramels. This recipe was very easy to follow, and they turned out delicious. I've already been asked to make more!!!"

MY REVIEW

ojc0806 User ID: 4482783215654

Reviewed Dec. 22, 2014

"This was my first time making caramels. They turned out wonderfully :-)"

MY REVIEW

mel_h_md User ID: 8170593215360

Reviewed Dec. 19, 2014

"I have been making this recipe for about 3 year now. Other then the first time, I have always doubled the recipe since then. I honestly don't know what kind of stove the people who put this recipe up was using, but it always takes me a total of 3 hours to make. If doubling still only 4 min boil. It is always after you add the condensed milk that take the longest, raising the temp to 238 degrees (soft ball stage) takes most of the time because on med-low heat it takes forever. I have let them cool both in the fridge and room temp and they always turn out beautifully either way. I too have dripped them in chocolate. Plain or with the chocolate everyone loves them. Friends rave about them and are always asking if I am making them any time soon."

MY REVIEW

KarenKuhta User ID: 8141002215229

Reviewed Dec. 18, 2014

"A wonderful candy. I dipped the caramels in chocolate and sprinkled a few granules of sea salt on top of each one. Amazing!"

MY REVIEW

jaspercakejones User ID: 6524175215199

Reviewed Dec. 17, 2014

"I have made 4 batches of these, 2 at a time. And I'll be making them again next Christmas. That is how good this recipe is. Candy making can take FOREVER, but stick to it, stir like crazy, and it is more than worth it. I will answer a few questions: the 4 minute boil stays the same when you double the recipe. Also, they cool beautifully at room temp. Amazing. Delicious!!"

MY REVIEW

jojomeow User ID: 5505315215137

Reviewed Dec. 17, 2014

"My Mother made caramels for years and she always said to NEVER double the recipe."

MY REVIEW

sassygrammy2 User ID: 8165965215136

Reviewed Dec. 17, 2014

"Great and so easy!!! My first caramels and they were perfect. I didn't have trouble reaching soft ball temp, it just takes some patience. Will be making some more!"

MY REVIEW

cookiebaker92 User ID: 7637138214982

Reviewed Dec. 15, 2014

"I would not double."

MY REVIEW

Sarasonheim User ID: 8156189214776

Reviewed Dec. 13, 2014

"Delicious! And does anyone know if this can de doubled? I'm making some as gifts and wonder if I would need to boil 8 minutes or 4 for a double batch? Thanks!!!"

MY REVIEW

pltyler72 User ID: 4530612214247

Reviewed Dec. 7, 2014

"Was surprised at all the good reviews.I had to cook too long to reach soft-ball stage.

Too much stirring . Disappointed. Made recipe twice with same results."

MY REVIEW

kalarotti User ID: 8087095214090

Reviewed Dec. 5, 2014

"I just made these and have them cooling. Am I supposed to cool at room temp. or in refrigerator?"

MY REVIEW

Sue Zappa User ID: 1094741213972

Reviewed Dec. 4, 2014

"Absolutely my favorite candy ever! A bit time-consuming to cut & wrap, but well worth every moment. It's a fun family experience to cut & wrap the caramels while listening to Christmas music or watching a favorite Christmas movie!!"

MY REVIEW

darlido User ID: 72851371165

Reviewed Nov. 30, 2014

"My mom used to make these for me when I lived far away from home.. What a special treat they were to receive made with love!!!"

MY REVIEW

islandnana User ID: 13352111963

Reviewed Nov. 28, 2014Edited Nov. 29, 2014

"I have used this recipe for about ten years. My recipe adds 1 cup dark brown sugar and 1 cup light corn syrup- then..... hmmmm I add 3 oz Unsweetened chocolate baking bars. I also cut my pieces in about 3/4 inch pieces..... and I cook it to 245? which takes about 30 minutes.... it's worth the wait!!! My original recipe was from (another baking company) and it said to wrap the pieces in Saran wrap...well, you only do THAT once.....I now use wax paper...much easier. Happy calories!!!!"

MY REVIEW

Lizzysmith User ID: 7239494198381

Reviewed Mar. 26, 2014

"I had a problem getting this to soft ball stage. They didnt end up firm enough, but I was still able to wrap the as candies. Wonderful flavor ! It's a keeper recipe if I can figure out the cooking time."

MY REVIEW

EllaFitzbag User ID: 7708761198380

Reviewed Mar. 9, 2014

"They are so delicious I could eat a batch by myself. However, I can't get the mixture to heat to the soft ball stage (238 degrees F). they turn out too soft. Can anyone suggest why? I tried it twice and used using an All-Clad pan."

MY REVIEW

jenntill User ID: 75361211871

Reviewed Jan. 9, 2014

"Delicious! My family thought it tasted better than See's candy!"

MY REVIEW

2dye4 User ID: 73278361145

Reviewed Jan. 7, 2014

"Fantastic! I put these on my cookie trays for Christmas this year and they were everyone's favorite"

MY REVIEW

cottagebarbie User ID: 1668904198379

Reviewed Jun. 12, 2013

"These caramels were so "melt in your mouth" wonderful and had such a buttery flavor that this recipe is going to be my number one "go to" recipes for caramels from here on out."

MY REVIEW

Jnick66 User ID: 7044808542

Reviewed Dec. 19, 2012

"This is a fantastic easy to make recipe! The first batch I made with the vanilla and it was so yummy I quickly made a second batch with maple extract instead. Unbelievably fantastic!!!!! I plan on trying raspberry and maybe trying to make egg nog flavored...the possibilities are endless!!!!"

MY REVIEW

ChrisBlair User ID: 69956112766

Reviewed Dec. 3, 2012

"It's addictive. Be forewarned!"

MY REVIEW

Potsie1 User ID: 69153421959

Reviewed Oct. 14, 2012

"Creamy, smooth and simple to make. Dip in some chocolate after it sets and take it to the ultimate level..."

MY REVIEW

Denisue User ID: 67103981164

Reviewed May. 26, 2012

"These caramels are by far the best I have ever made and I make them every Christmas due to demand. Make sure you cook it long enough or you will end up with caramel ice cream topping!"

MY REVIEW

crazycook86 User ID: 56307752467

Reviewed Jan. 3, 2012

"I make these caramels every year. They are wonderful. I always get great coments and often get asked to bring them to events. They make great gifts as well.

I agree I do cut them slightly smaller, generally 70-75 per pan. I use heavy duty foil to line my pan it pulls off better"

MY REVIEW

JessannB User ID: 61886021731

Reviewed Dec. 21, 2011

"I haven't made these yet but was wondering if you could use a fat free sweetened condensed milk? Anyone know?"

MY REVIEW

marshelle User ID: 2040901730

Reviewed Sep. 24, 2011

"This is the best caramel recipe I have ever made. Easy, delicious, and wonderful for any recipe that calls for caramel. My family and friends are very impressed with the taste and texture of these caramels. Thanks so much for a great recipe"

MY REVIEW

cweesa User ID: 58960042466

Reviewed May. 22, 2011

"They turned out perfect and so delicious!"

MY REVIEW

eleyana User ID: 11425131027

Reviewed Apr. 15, 2011

"This was one of the most popular candies I made this Christmas. I used Lyle's Golden syrup because DD is allergic to corn and they were absolutely fabulous!"

MY REVIEW

debbiesuer User ID: 3580021654

Reviewed Feb. 22, 2011

"This was the most delicious caramels I have ever tasted. East to make. My son and I could hardly stop eating them while we were wrapping them :). Definitely a keeper!"

MY REVIEW

jane428 User ID: 38357851867

Reviewed Dec. 17, 2010

"YUM !!!! It doesn't get any better. Caramel it doesn't get any better!"

MY REVIEW

luckischmitz@yahoo.com User ID: 31026132862

Reviewed Dec. 12, 2010

"I have also used this recipe for several years. They are time consuming but well worth the effort. I get many requests for it at Christmas time. I have decreased the butter slightly as mine seem to get a greasy look if I use the full cup. Otherwise they are so creamy and delicious. If wrapped too early, they tend to stick to the foil/wax paper. If this happens, place in the refrigerator for a few minutes and they unwrap perfectly, but will need to soften once unwrapped!"

MY REVIEW

marshelle User ID: 2040901729

Reviewed Nov. 20, 2010

"I have used this caramel recipe over and over. I never buy caramels anymore. I use it in recipes just like you would a bag of caramel you buy in the store. It is easy, delicious, and a coveted gift by many of my friends. Don't hesitate to make these, you won't be disappointed."

MY REVIEW

laurij99 User ID: 21270021114

Reviewed Sep. 19, 2010

"Delicious and so easy to make. I sometimes add nuts, but other than that I follow the recipe exactly and it always tastes great."

MY REVIEW

emili1805 User ID: 11424701978

Reviewed Jan. 24, 2010

"These carmels are amazing!! I sprayed the pan with cooking spray and wrapped in parchment paper instead of waxed paper, but other than that, I didn't change a thing. They are delicious and make perfect gifts."

MY REVIEW

Cassie07 User ID: 32840101646

Reviewed Jan. 21, 2010

"Carmels were gooey and the foil would not come off. I looked at other carmel recipes and they say to cook to hard ball stage (this receipe said soft ball stage). I will try them again, but will cook to a hard ball stage and see if that helps. As for taste, they are 'very good.'"

MY REVIEW

su2harba User ID: 25753231862

Reviewed Dec. 10, 2009

"These caramels are excellent! Everyone loves them."

MY REVIEW

bket User ID: 12849691860

Reviewed Dec. 6, 2009

"These caramels are the absolute BEST! Every year I get so many requests for my "secret" recipe caramels I can hardly keep up with the demand. Well worth the time! THANK YOU for this wonderful recipe. Don't change a thing."

MY REVIEW

Lisa502 User ID: 1084457198378

Reviewed Dec. 4, 2009

"This is a great recipe. I get many request for this."

MY REVIEW

bket User ID: 12849691724

Reviewed Dec. 1, 2009

"I have used this recipe for several years now and I always get requests from all my neighbors for my "secret" recipe Carmels. It is absolutely the best. Well worth the effort and time it takes. Wonderful Gift! Don't change the recipe at all. It is PERFECT!"

MY REVIEW

strabue User ID: 33793992764

Reviewed Dec. 18, 2008

"These were very good! My mom said they were the best caramels she had ever had."

MY REVIEW

marydienner User ID: 10734541163

Reviewed Jan. 11, 2008

"I use light corn syrup. I also just butter the pan and don't use any foil. it works perfect."